MY WEEK IN MEALS 2: Budget-Friendly Grocery Haul and Daily Recipes

Take some inspiration from this week's grocery haul and how I used it.

I really enjoyed my shopping list and the first round of weekly recipes (and social media did too!), so we're bringing it back this week! For this shopping list, I wanted to focus on utilizing ingredients multiple different ways and keeping it simple.

The total will depend on your grocery store and which items you already have in your pantry. For me, the total was about $45 from Trader Joe's. Each meal gave me at least two servings (and sometimes three!), which means each serving was $4.50 or less.

SHOP YOUR PANTRY FIRST

Because I often shopped for specific ingredients for specific dishes, I have a lot of odds and ends that I want to use up. Always check your refrigerator and pantry before making a grocery list to use what you already have, especially if you have produce that’s on its last life.

Here are the ingredients I used this week that I already had:

• Basil (from my indoor garden)

• Balsamic Glaze (or Balsamic Vinegar)

• Mayo (optional)

• Couscous

• Chicken Bouillon (or stock, broth)

• Harissa

• Sesame Oil

• Ginger

• Egg (optional)

• Seasonings of Choice

• Vinegar

• Sugar

• Soy Sauce

MY GROCERY LIST

PROTEINS

• 1 Pack of Chicken Breasts

  • the pack I bought contained 2 breasts

• 1 Pound of Ground Pork

• 1 Can of Chickpeas

VEGGIES

• 1 Bulb of Garlic

• 1 lbs Carton of Cherry Tomatoes

• 1 Bag of Arugula

• 1 Red Bell Pepepr

• 1 Red Onion

• 1 Bunch of Green Onions

• 1 Carrot

STARCH

• 2 Packs of Instant Noodles

• Dried Linguini (or pasta of choice)

OTHER

• 8 oz of Stracciatella

• 1 Small Container of Sour Cream

• Gochujang
  

RECIPES

NOTE: The recipes I normally share on my website (like this goat cheese and pepper jelly tart) have been tested multiple times. However, in this series, I’m sharing how I usually cook at home, especially on weeknights, often without exact measurements or distinct steps. These recipes follow how I made each dish as closely as possible, but I’ll always encourage measuring with your heart and putting your own spin on dishes!

Follow along with videos of these recipes on TikTok, Instagram/Facebook Reels or YouTube Shorts.

Burst Cherry Tomato at Stracciatella Chicken Pasta

INGREDIENTS (2 SERVINGS)

• 8 oz. of Cherry Tomatoes (half the carton)

• 1 Large Chicken Breast

• 2 Teaspoons of Chopped Basil

• 2 Cloves of Garlic

• 4 oz. of Stracciatella

• 6 oz. of Linguini

• Olive Oil

DIRECTIONS

• Boil the linguini in well-salted water to al dente, according to package instructions. Once cooked, reserve 1/2 a cup of the pasta water and drain.

• Meanwhile, finely chop the garlic cloves and basil.

• Add 1/4 of a cup of olive oil to a pot on medium heat and sauté the cherry tomatoes with a pinch of salt until the start to burst. Once they begin to break down, add in the garlic and basil. Reduce the heat to a simmer and cook until the chicken and pasta are cooked.

• Season and sear a chicken breast in a pan with a drizzle of olive oil, 6-8 minutes, or until it reaches 165°F.

• Add the cooked pasta to the tomatoes, along with 1/4 of a cup of pasta water. Toss until the sauce is glossy, adding more pasta water and simmering the sauce until the desired consistency is reached. Taste for salt, and add more if needed. I added a teaspoon of red wine vinegar, optional!

• Top the pasta with a large scoop of stracciatella and the sliced grilled chicken. Enjoy!
  

Roasted Chickpeas and Veggies over Couscous with a Creamy Harissa Sauce

INGREDIENTS (2-3 SERVING)

• 1 Can of Chickpeas

• 4 oz. of Cherry Tomatoes (1/4 of the carton)

• 1 Red Bell Pepper

• 1/2 of a Red Onion

• 1 Cup of Couscous

• 1 Cup of Chicken Broth (or water + Buillion, stock)

• 1/4 of a Cup of Sour Cream

• 2-4 Teaspoons of Harissa

• 2 Green Onion Stalks

• 2 Handfuls of Arugula

DIRECTIONS

1. Preheat the oven to 425°F.
   

2. Drain, rinse and dry a can of chickpeas. Chop the red bell pepper into large pieces and the red onion into wedges. Chop the green onions and separate the whites from the greens.

3. Add the tomatoes, chickpeas, bell peppers and onions onto a sheet pan. Drizzle with 1-2 tablespoons of olive oil and season with 3/4 of a teaspoon of salt and seasonings, to taste. I used black pepper, garlic powder, onion powder, cumin, paprika and chili powder. Roast on the top rack of the oven for 35-40 minutes.

4. Sauté the green onion whites in a drizzle of olive oil in a pot over medium heat for 1-2 minutes. Add in the chicken broth, bring it to a simmer and cook the couscous to package instructions. Once cooked, stir in two handfulls of arugula and cover to wilt.

5. Mix together the sour cream and harissa. Add in water 1 tablespoon at a time until the sauce is at a drizzling consistancy.

6. Top the couscous with the roasted chickpeas and veggies. Top with the green onion greens and harissa sauce. Enjoy!
   

Gochijang Pork Bowl

INGREDIENTS (2-3 SERVING)

• 1/4 of Cup of Vinegar (I used rice vinegar, but any white vinegar will work.)

• 2 Teaspoons of White Sugar

• Salt

• 1/2 of a Red Onion

• 1/4 of a Carrot

• 1 lb. of Ground Pork

• 1 Clove of Garlic

• 1 Teaspoon of Minced Ginger

• 2 Tablespoons of Gochujang

• 1 Tablespoon of Soy Sauce

• 2 Teaspoons of Brown Sugar (or White Sugar)

• 1 Teaspoon of Sesame Oil

• 1 Cup of Water (or stock)

• 1 Teaspoon of Cornstarck + a Splash of Water

• 1 Green Onion

• 1 Cup of White Rice, for Serving
  

DIRECTIONS

1. Cook the white rice to package instructions.

2. Thinly slice the red onion and carrot. Mince the garlic and ginger, and chop the green onion.

3. Mix together the vinegar, 2 teaspoons of white sugar and a small pinch of salt. Heat in the microwave for 30 seconds at a time, until the sugar and salt is disolved. Add the sliced red onions and carrots to the vinegar mixture. (Only add as much as you can submerge in the pickling liquid.) Set aside.

4. Mix together the gochujang, soy sauce, 2 teaspoons of brown sugar (or white), sesame oil, garlic and ginger.

5. Heat a skillet over medium-high heat with a drizzle of oil or ghee. Add the ground pork with a pinch of salt and cook until browned. Add in the gochujang mixture and cook for 1-2 minutes.

6. Mix together cornstarch with a splash of water. Add one cup of water or stock to the pan to deglace while scraping the bottom. Add in the cornstarck slurry and simmer until thickened.

7. Serve the gochujang over white rice and top with the green onions and pickled veggies. Enjoy!

Crispy Chicken Sandwich with Balsamic Vinegar and Stracciatella

INGREDIENTS (2 SERVING)

• 4 oz. of Cherry Tomatoes (1/4 of the carton)

• 2 Teaspoons of Minced Basil

• 2 Teaspoons of Balsamic Glaze or Vinegar

• 2 Teaspoons of Olive Oil

• Arugula, to Taste

• 4 oz. of Stracciatella

• 1 Large Chicken Breast

• Seasonings, to Taste

• 1/2 a Cup of Flour

• 1 Egg + a Splash of Water

• 1 Cup of Italian Bread Crumbs

• 1/4 to 1/2 a Cup of Olive Oil, or Other Oil, for Frying

• 1 Loaf of Bread (I used Trader Joe's Ciabatta Baguette)

DIRECTIONS

1. Slice the cherry tomatoes in half and mince the basil. Mix the tomatoes with the basil, balsamic, a pinch of salt and olive oil.

2. Thinly slice the chicken breast into thin layers and (optionally) pound the slices until they're even.

3. Prep the dredging station. Put the flour, egg scrambled with a splash of water and bread crubs on separate plates or trays. Season every layer with your seasonings of choice. I used salt, pepper, garlic powder, onion powder, red pepper flakes and dried basil.

4. Bread the chicken, starting with the flour. Then, move it over to the egg and completely cover it. Finally, cover the chicken in breadcrumbs, firmly pressing the breadcrumbs into the cutlet.

5. Heat a 1/2-inch layer of olive oil in a pan over medium-high heat. Shallow fry the cutlets until browned on both sides, flipping halfway through. Don't overcrowd the pan, and ensure the heat isn't too high. The cutlets should be fully cooked once browned on both sides, but cut one open if you're unsure.

6. Toast the bread, if desired, and cut it into serving sizes. Layer the arugula, chicken cultlets, stracciatella and marinated cherry tomatoes onto the sandwich. Enjoy!

LEFTOVER RECIPE: Leftover Ramen

INGREDIENTS (2 SERVING)

• 2 packages of Instant Noodles

• Leftover Gochujang Pork, Chicken or Chickpeas

• Leftover Pickled Onions and Carrots

• 1 Egg

• Your Favorite Ramen Toppings

DIRECTIONS

I started to write detailed instructions, but that's not needed, right? Make the ramen to package instructions and poach an egg, if desired. Top with whatever you've got. I added my leftover gochujang pork, soy sauce, kewpie mayo, grated garlic, a poached egg, green onions, pickled onions + carrots and chili oil.